Ingredients

• 1 cup kūmara (sweet potato) peeled and cubed
• 2 tbsp olive oil
• a pinch of salt
• 400g canned chickpeas
• 1/2 cup tahini
• 3 cloves garlic
• 4 tbsp olive oil
• 3/4 tsp salt
• 1 tsp paprika
• 1/2 tsp ground cumin
• 1 lemon
• a few ice cubes (about 1/2 a cup water)
• Olive oil/sumac/parsley to serve

Equipment

• Food processor

Method

1. Toss kūmara in 2 tbsp olive oil and a pinch of salt. Roast for 15-20 minutes at 200 ºC until soft and very lightly charred.
2.  Drain and rinse chickpeas
3. Add chickpeas, roasted kūmara and all other ingredients except for ice cubes in a food processor
4. Blend for about 1 minute until ingredients are partially broken down. 
5. With the food processor running, add ice cubes and blend until smooth and creamy
6. If the mixture is too thick, blend in a few tablespoons of water
7. Serve  at room temperature topped with more olive oil and a smattering of sumac. Flatbread is a great accompaniment.